Herb-Crusted Pan Seared Chicken with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Crusted Pan Seared Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Pan Seared Chicken with Roasted Vegetables

Savor this delightful dish featuring a perfectly pan-seared chicken breast encrusted with aromatic herbs alongside a colorful medley of roasted vegetables. The combination offers a satisfying balance of lean protein and fresh produce, creating a meal that is as nourishing as it is flavorful.

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NUTRITION

325kcal
Protein
39.4g
Fat
9.4g
Carbs
22.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (~170g)

1 cup chopped Broccoli (91g)

1 medium Carrot (61g)

1 medium Red Bell Pepper (119g)

1 tsp Olive Oil (~5g)

1 tsp Mixed Dried Herbs

1/2 tsp Garlic Powder

Salt & Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, pepper, mixed dried herbs, and garlic powder.

  • 2

    Preheat a non-stick skillet over medium-high heat with the olive oil.

  • 3

    Sear the chicken breast for about 4-5 minutes per side until a crispy herb crust forms and the internal temperature reaches 165°F.

  • 4

    While the chicken is cooking, preheat the oven to 400°F and toss the broccoli, carrot slices, and red bell pepper chunks in a light drizzle of olive oil, salt, and pepper.

  • 5

    Spread the vegetables on a baking sheet and roast them in the oven for 15-20 minutes until tender and slightly charred.

  • 6

    Slice the chicken breast and plate with the roasted vegetables. Serve immediately.

Herb-Crusted Pan Seared Chicken with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Crusted Pan Seared Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Pan Seared Chicken with Roasted Vegetables

Savor this delightful dish featuring a perfectly pan-seared chicken breast encrusted with aromatic herbs alongside a colorful medley of roasted vegetables. The combination offers a satisfying balance of lean protein and fresh produce, creating a meal that is as nourishing as it is flavorful.

NUTRITION

325kcal
Protein
39.4g
Fat
9.4g
Carbs
22.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (~170g)

1 cup chopped Broccoli (91g)

1 medium Carrot (61g)

1 medium Red Bell Pepper (119g)

1 tsp Olive Oil (~5g)

1 tsp Mixed Dried Herbs

1/2 tsp Garlic Powder

Salt & Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, pepper, mixed dried herbs, and garlic powder.

  • 2

    Preheat a non-stick skillet over medium-high heat with the olive oil.

  • 3

    Sear the chicken breast for about 4-5 minutes per side until a crispy herb crust forms and the internal temperature reaches 165°F.

  • 4

    While the chicken is cooking, preheat the oven to 400°F and toss the broccoli, carrot slices, and red bell pepper chunks in a light drizzle of olive oil, salt, and pepper.

  • 5

    Spread the vegetables on a baking sheet and roast them in the oven for 15-20 minutes until tender and slightly charred.

  • 6

    Slice the chicken breast and plate with the roasted vegetables. Serve immediately.